Korean Salad with Tofu, Napa Cabbage and Peanuts Recipe

A light salad made with crunchy Napa cabbage, pan-fried tofu and crisp peanuts is a great way to whip up a quick plant-based meal. In Korea, similar salads often appear as one of many small dishes on the table, but here the portion is easily enough for a standalone lunch. A soy sauce and sesame-based dressing gives the whole dish a pronounced yet not overpowering flavor.

South Korea Difficulty: Easy ☀️ Lunch 🍽️ Dinner 🍿 Snack 🌿 Mild Fresh Umami Nutty Salty Filling Crunchy
Koreańska sałatka z tofu, kapustą pekińską i orzechami
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
3
#salad#tofu#vegetarian#light lunch#gluten-free

Ingredients

  • tofu - 250 g
  • Napa cabbage - 300 g
  • carrot - 1 piece
  • cucumber - 0.5 pieces
  • peanuts - 3 tablespoons
  • soy sauce - 3 tablespoons
  • rice vinegar - 1.5 tablespoons
  • sesame oil - 1.5 tablespoons
  • honey - 1 tablespoon
  • garlic - 1 clove
  • oil - 1 tablespoon
  • sesame seeds - 1 tablespoon
Main Ingredient: tofu

Preparation

  1. Press excess water out of the tofu: wrap it in paper towels, place it on a plate and gently press with a second plate for a few minutes. Then cut it into cubes of about 1.5 cm.
  2. Slice the Napa cabbage into thin strips, wash thoroughly and dry. Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Wash the cucumber and slice into thin half-moons.
  3. Roughly chop the peanuts with a knife. Peel the garlic and finely chop it.
  4. Heat the oil in a pan over medium heat. Add the tofu cubes and fry for 6–8 minutes, turning gently, until golden and slightly crispy on all sides. Set aside to cool slightly.
  5. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey and chopped garlic until you get a smooth dressing.
  6. In a large bowl, combine the Napa cabbage, carrot, cucumber and fried tofu. Pour the dressing over and gently toss to avoid breaking the tofu.
  7. Finally, sprinkle the salad with the chopped peanuts and toasted sesame seeds. Serve immediately, before the cabbage softens too much.

Storage

In fridge: 1 days
Freezing: No

Sałatka najlepiej smakuje świeża, bo kapusta z czasem mięknie. Jeśli coś zostanie, przechowuj w lodówce w pojemniku i zjedz następnego dnia, wiedząc, że będzie bardziej miękka.

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Recipe submitted by Marek, Site owner
Published: Updated:

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Ingredients

  • tofu - 250 g
  • Napa cabbage - 300 g
  • carrot - 1 piece
  • cucumber - 0.5 pieces
  • peanuts - 3 tablespoons
  • soy sauce - 3 tablespoons
  • rice vinegar - 1.5 tablespoons
  • sesame oil - 1.5 tablespoons
  • honey - 1 tablespoon
  • garlic - 1 clove
  • oil - 1 tablespoon
  • sesame seeds - 1 tablespoon
Main Ingredient: tofu

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